Scalloped Potatoes with Crumb Topping (serves 10)

Ingredients
2 TBSP plus 1 tsp flour
3 cups nonfat milk
6 oz sharp cheddar cheese, shredded (1+1/2 cups)
1/2 cups sliced scallions
1+1/4 tsp salt
1/4 tsp pepper
6 large baking potatoes (about 3 lb), rinsed well
1/4 cup plain dried bread crumbs
2 tsp butter, melted

Instructions
1. Heat oven to 325 degrees. Grease a 13 x 9 x 2 inch baking dish.

2. Put flour in a medium saucepan.
Slowly whisk in milk until blended, making sure to get into corners of pot.
Bring to a boil over medium-high heat, stirring often.
Reduce heat and simmer 2 to 3 minutes, stirring until thickened.
Off heat, stir in 1 cup cheese, 1/4 cup scallions, and the salt and pepper.

3. Slice potatoes with a think slicing disk of a food processor or 1/8 inch thick by hand (you should have 10 cups).

4. Put in prepared dish, add cheese sauce and toss to coat.
Spread evenly and cover with foil.
Bake 30 minutes.

5. Meanwhite mix bread crumbs, butter and remaining 1/2 cup cheese in a small bowl until crumbs are evenly moistened.

6. Uncover baking dish, sprinkle with crumb mixture and bake uncovered 1 hour longer or until potatoes are tender and top is golden.
Sprinkle with remaining scallions.

From Woman's Day Magazine.

Eggplant Parmigiana (Serves 6)

Ingredients
2 eggplants (2+1/2 lbs), cut in 1/2 inch think rounds
1/4 cup olive oil
3/4 tsp salt
1/2 tsp pepper
1 jar (26 oz) marinara sauce
1+1/2 cups (6 oz) shredded part-skim mozzarella cheese
1 cup grated Parmesan cheese
Garnish: chopped parsley

Instructions
1. Remove broiler pan with rack from over.
Have a shallow 2+1/2 qt baking dish ready.

2. Layer half the eggplant on boiler rack; brush with half the oil and sprinkle with half the salt and pepper.

3. Boil 4 in. from heat 6 to 8 minutes per side until lightly browned and tender. Repeat with remaining eggplant, oil, salt and pepper.

4. Spread 1/2 cup marinara sauce over bottom of baking dish.
Line with half the eggplant.
Spoon on 1+1/4 cups sauce; top with 1 cup mozzarella, then remaining eggplant, sauce and mozzarella.
Sprinkle with Parmesan; cover with nonstick foil or foil coated with nonstick spray.

5. Bake 45 minutes or until bubbly. Let stand 15 minutes. Garnish and serve.

From Woman's Day Magazine.